10 Reasons Why You Must Visit Oishii Japan 2015!
Fans of Japanese food and products shouldn’t miss out going to Oishii Japan. This is a once a year event in Singapore, ASEAN’s largest dedicated showcase on Japanese food and beverage.
Happening at Suntec City, the good news is the public can visit the exhibition on 24th October Saturday from 11am to 4:30pm. Don’t miss this opportunity.
Other than a display of an array of authentic Japanese ingredients and food, culinary techniques and equipment, there will be plus demos and classes for you to attend too, such as a Kawaii Bento Making class.
Here are 10 reasons why you must visit Oishii Japan 2015!
1. Exhibition of more than 500 new Japanese products
There will be more than 500 new products from nearly 300 exhibitors, which will be on show at Oishii Japan.
One of my favourite stalls is the Global Food Creators at A01, where they served a variety of fresh and colourful ‘washoku’ style bento sets. (In fact, many of the ingredients were so vibrant in colour I thought they were plastic food relicas initially!)
You can also try the Sanshoku-Temari-Fu there – yuzu bean jam wrapped in sticky rice. So delicately pretty I almost couldn’t bear to eat them.
2. Representation from 42 prefectures in Japan
In this 4th edition of Oishii Japan, there is representation from 42 out of 47 prefectures in Japan, a 31% increase compared to last year.
That means you can expect to see an even wider range of unique prefecture specialities, without making that trip to Japan.
At Booth A16 (near the Centrestage), you can find creamy buns baked in Hiroshima, and all processes from bread-making, cream preparation, and wrapping are all done by hand. Delicate buns, with a soft and light texture! (Short queue when I was there.)
3. Showcase of the finest and the freshest
Look forward to sampling a wide range of the best natural produce Japan can offer, from the freshest vegetables and fruits, premium grade meats and seafood, to delicatessen foods and desserts.
At Booth D01, you can have a sample of premium Tochigi Grapes. Tochigi Grapes are known to have smaller brunches, which corresponds to sweeter grapes. I tried one – it was indeed one of the sweetest I ever tried!
4. Display of unique items
Unique items on exhibit include fruits and vegetables from Aichi prefecture such as persimmons and melons that are considered to be among Japan’s finest; Sanuki Olive-fed Wagyu Beef from Kagawa; red snow crabs from the southern prefecture of Tottori, which are famous for their succulent, flavourful meat; and Southern Bluefin Tuna Sashimi from Kagoshima.
I got a sample of the Jiro Persimmons, known to be Japan’s No 1, and loved its crisp, refreshing sweetness.
5. Shochu for tasting
This has been called the “best spirit you’ve (probably) never tasted”. Do you know that Shochu – one of the lesser-known national spirits of Japan, has been outselling sake in Japan for the last ten years?
Shochu, the underrated yet popular spirit, will be one of the main highlights at this year’s Oishii Japan, where over 35 types of Shochu will be showcased and made available for tasting.
The flavours available vary with the distilled techniques and ingredients used, such as barley, rice, sweet potatoes or buckwheat.
6. Display of the latest food technologies
Latest innovations in food technology from Japan will be showcased.
There are two machines that I was thoroughly impressed with: The world’s smallest Gyoza making machine, and the world’s smallest Nigiri Sushi machine.
Guess how many pieces of gyoza and sushi can be produced in an hour by these two machines?
1,500 gyoza, and 1,200 pieces of sushi!
(Photo credit: Little Miss Bento)
7. Create Your Own Kawaii Japanese Bento
Learn to make kawaii, pretty and equally yummy bento with popular blogger and cookbook author Little Miss Bento, where she will share recipes and practical tips.
Ssssshhhh…. Daniel’s Food Diary has checked with Little Miss Bento and she will be teaching a special Singapore-meets-Japan Hainanese Chicken Rice Bento. So cute, you won’t want to miss seeing (and eating) this.
From 2:30pm – 3:15pm, 24 October Saturday. Note: Registration is one a first come first serve basis, and closes 30 min before class at 2pm.
8. ABC Maki Sushi Workshop
Also, Tamaru Reina from ABC Cooking Studio will also conduct a demonstration workshop on how to make fuss-free delicious maki sushi.
From 12pm – 12:45pm, 24 October Saturday.
9. Wagyu Beef Demonstration and Tasting
NikuNoHi helmed by Chef Kensuke Sakai is so popular that the average queue time to get into this restaurant is 30 minutes in Tokyo.
Chef Henry Lee from, supported by Chef Kensuke Sakai will be doing a demonstration and tasting of premium wagyu beef, where you can learn about selection and grades of wagyu. Beef lovers shouldn’t miss this.
10. Feast at J Food Court
Savour favourite Japanese food such as Keisuke Ramen and Samurice Onigiri – Singapore’s first onigiri outlet that uses selected ingredients all produced in Japan.
Keisuke should be a familiar name to ramen lovers, where his shops have enjoyed constant popularity and queues.
You can try another of Keisuke’s new creation – Niku Soba ($10) at the J Food Court within Oishii Japan. Note: Limited number of bowls available!
Spotted local celebrity chef Willin Low who was giving a demonstration at Oishii Japan. Of course I ate whatever he was holding.
All activities will take place at Oishii Japan Centrestage unless otherwise stated. Note that programme is subject to change.
Oishii Japan 2015 Event Details
Date & opening hours
Trade: 22-23 October 2015, 10.00am to 5.30pm daily
Public: 24 October 2015, 11.00am to 4.30pm
Halls 405-406, Suntec Singapore Convention & Exhibition Centre
Trade visitors enjoy complimentary admission when they register online at www.oishii-world.com/en by 19 October 2015. Registration is now open. On-site registration is at S$20 per person.
Public can purchase tickets at S$4 per person. Admission is free for children 12 years and below.
Tickets can be purchased at www.oishii-world.com/en
* This entry is brought to you in partnership with Oishii Japan.
October 21, 2016
October 19, 2016